Curried Chicken Skewers with Toasted Coconut Gremolata

Elevate your grilling game with these Curried Chicken Skewers with Toasted Coconut Gremolata—a vibrant, flavor-packed dish perfect for summer cookouts or easy weeknight dinners. Juicy pieces of marinated chicken thighs, infused with the warm, aromatic blend of curry powder, garlic, and ginger, are grilled to perfection, boasting a slight char for that smoky, irresistible finish. The pièce de résistance? A crunchy, zesty gremolata made with toasted coconut, fresh parsley, and lime zest, adding a bright and tropical twist to every bite. With just 20 minutes of prep time and a quick 15 minutes on the grill, this recipe delivers bold, restaurant-quality flavor in a surprisingly simple package. Serve these skewers as an impressive appetizer, or pair them with rice and a crisp salad for a complete meal bursting with exotic flair.

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound chicken thighs
• 0.5 cup plain yogurt
• 2 tablespoons curry powder
• 3 units garlic cloves, minced
• 1 tablespoon ginger, grated
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup unsweetened shredded coconut
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon lime zest
• 8 units wooden skewers, soaked in water

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and set aside.

Step 2

In a large mixing bowl, whisk together yogurt, curry powder, minced garlic, grated ginger, lime juice, olive oil, salt, and black pepper to create the marinade.

Step 3

Add the chicken pieces to the marinade, tossing to coat evenly. Cover and refrigerate for at least 1 hour, or up to overnight for maximum flavor.

Step 4

Preheat your grill or grill pan to medium-high heat.

Step 5

Thread the marinated chicken pieces onto the soaked wooden skewers, ensuring not to overcrowd the skewers.

Step 6

Grill the chicken skewers for 12–15 minutes, turning occasionally, until the chicken is cooked through and slightly charred. The internal temperature of the chicken should reach 165°F (75°C).

Step 7

While the chicken is grilling, toast the shredded coconut in a dry skillet over medium heat, stirring constantly until golden brown. Watch carefully to prevent burning. Remove from heat and let cool slightly.

Step 8

In a small bowl, mix the toasted coconut with chopped parsley and lime zest to create the gremolata.

Step 9

Once the chicken is ready, plate the skewers and generously sprinkle the toasted coconut gremolata over the top.

Step 10

Serve immediately with an extra squeeze of lime if desired.

Nutrition Facts

Serving size	(715.7g)

Amount per serving	% Daily Value*
Calories	1205.5

Total Fat 65.6g	0%
Saturated Fat 27.8g	0%
Polyunsaturated Fat 0.1g
Cholesterol 433.7mg	0%
Sodium 6915.8mg	0%
Total Carbohydrate 24.9g	0%
Dietary Fiber 5.3g	0%
Total Sugars 11.5g
Protein 127.3g	0%

Vitamin D 90.6IU	0%
Calcium 334.0mg	0%
Iron 14.7mg	0%
Potassium 1700.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.2%

Protein: 42.5%

Carbs: 8.3%